Crockpot Ribs Recipe

4.59 from 602 votes

Crockpot Ribs are an easy, stress-free way to make the most delicious ribs. Tender and flavorful, they are perfect for any occasion.

Prep Time10

Cook Time5 15

Total Time5 25

Course: Appetizer/Main Course

Cuisine: American

Servings:

Author: Becky Hardin

Equipment

Crockpot 4-6 quart

Ingredients

6 lbs. St. Louis-style pork spareribs or baby back ribs
3 tbsp smoked paprika or regular paprika
3 tbsp brown sugar
1 tbsp kosher salt
1 tbsp ground black pepper
½ tsp crushed red pepper flakes
24 oz. BBQ sauce store-bought or homemade (1 jar) - I like Blues Hog original
¼ cup apple cider vinegar (if the barbecue sauce is on the sweet side)

Instructions

Set the slow cooker to low and spray with nonstick cooking spray. (I always spray the underside of the lid to help with cleanup.)
Remove the silver membrane from the back of the ribs. Here's a video with instructions. (You might have bought ribs with the membrane removed, and if so, skip this step.) You will need to cut the ribs a bit to make them fit in the slow cooker. It's easy to just eyeball it as you work them into the cooker.
6 lbs. St. Louis-style pork spareribs
In a small bowl, whisk together the paprika, brown sugar, salt, black pepper, and red pepper flakes. Rub the dry-rub mix evenly over the ribs.
3 tbsp smoked paprika, 3 tbsp brown sugar, 1 tbsp kosher salt, 1 tbsp ground black pepper, ½ tsp crushed red pepper flakes
Brush both sides of the ribs with barbecue sauce and set them in the slow cooker, standing upright with the meaty side against the inside wall.
24 oz. BBQ sauce
Pour the remaining barbecue sauce over the ribs. If using a sweet sauce, pour the cider vinegar over the ribs.
¼ cup apple cider vinegar
Cover and cook on low 5-6 hours or until the meat is fork-tender. This recipe calls for the ribs to be cooked to a higher temperature to make sure they’re super tender. We want them closer to 195°F.
Serve with additional store-bought barbecue sauce or strain the juices, from the pan, through a fine-mesh strainer into a medium saucepan. Bring the sauce to a boil, reduce the heat to low and simmer 15-20 minutes or until the mixture has reduced to 2 cups.
To serve, slice the meat between the bones and serve with barbecue sauce.

Video

Nutrition